Pandan Candil Porridge

Redefining Recipes for the Digital Age

Ingredients

Mix the glutinous rice flour, tapioca and salt, stir until smooth.
Mix water (120 ml water) and pandan paste (1/4 teaspoon), stir well.
Pour in the flour little by little until it becomes a dough that can be kneaded.
Form round balls the size of marbles, do this until the dough is finished, set aside
Prepare a pan, boil enough water then cover and wait until the water boils, boil the candil until it floats, remove and drain (I added 5 minutes so that the Candil is completely cooked and there is no flour taste.
Lift and drain
Boil water (100 grams of brown sugar, 500 milliliters of water, 1/4 teaspoon of salt, and pandan leaves until boiling and the sugar dissolves. Add Candil, stir well. Thicken with a solution of 1 tablespoon of tapioca flour dissolved in water. Cook until it bubbles. Turn off the heat.
Cook the coconut milk sauce (100 ml instant coconut milk + 50 ml water and 2 pandan leaves, salt) while stirring until boiling. Remove and serve Candil porridge with coconut milk sauce.
Remove and serve Candil porridge with coconut milk sauce.